Chantilly Crepe Cake a delicate and elegant dessert featuring layers of thin crepes interspersed with luscious Chantilly cream, topped with fresh berries for a delightful finish.
Ingredients
For the Crepes:
2 cups all-purpose flour
4 large eggs
2 ½ cups whole milk
½ cup water
¼ cup unsalted butter, melted
¼ cup granulated sugar
½ teaspoon vanilla extract
Pinch of salt
For the Chantilly Cream:
2 cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
For Assembly:
Fresh berries (e.g., strawberries, raspberries, blueberries)
Powdered sugar for dusting
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Crepe Batter: In a large mixing bowl, whisk together the flour, granulated sugar, and salt. In another bowl, beat the eggs and add the milk, water, melted butter, and vanilla extract. Mix until well combined. Gradually pour the wet ingredients into the dry ingredients while whisking continuously until the batter is smooth. Cover the bowl and refrigerate for at least 30 minutes to allow the batter to rest.
Cook the Crepes: Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or oil. Pour approximately ¼ cup of batter into the pan, swirling it to evenly coat the bottom. Cook for 1-2 minutes until the edges lift and the underside is lightly golden. Flip the crepe and cook for an additional 30 seconds. Transfer to a plate and repeat until all the batter is used, stacking the crepes. You should end up with about 20 crepes.
Prepare the Chantilly Cream: In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the mixture on medium-high speed until stiff peaks form, creating a light and fluffy cream.
Assemble the Crepe Cake: Place one crepe on a serving platter and spread a thin layer of Chantilly cream over the surface. Top with another crepe and continue layering with crepes and cream until all the crepes are stacked. Finish with a layer of Chantilly cream on top.
Decorate the Cake: Arrange fresh berries on top of the final cream layer, then lightly dust with powdered sugar for an elegant finish.
Chill and Serve: Refrigerate the assembled crepe cake for at least 2 hours to allow it to set and for the flavors to meld. Slice and serve chilled, savoring the delicate layers and sweet flavor.
Servings and Timing
Servings: 10
Prep Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour 30 minutes
Approximate Calories: 350 kcal per serving
Variations
Chocolate Chantilly Cream: Add a tablespoon of cocoa powder to the Chantilly cream for a chocolatey twist.
Flavorful Crepes: Infuse the crepe batter with a tablespoon of orange or lemon zest for added flavor.
Berry Compote: Instead of fresh berries, use a berry compote or syrup for a deeper fruity flavor.
Nuts and Chocolate Shavings: Add a sprinkle of crushed nuts or shaved chocolate between the layers for added texture and flavor.
Storage/Reheating
Store the Chantilly crepe cake in the refrigerator, covered, for up to 2-3 days. It can be enjoyed cold right from the fridge or left to come to room temperature for a few minutes before serving. It's best not to freeze this cake as the cream might separate upon thawing.
FAQs
How do I make sure my crepes are thin and delicate?
I recommend using a non-stick pan and a light hand when pouring the batter, swirling the pan immediately to spread the batter thinly. Cook each crepe for just 1-2 minutes per side.
Can I make the crepes ahead of time?
Yes! You can prepare the crepes in advance and store them in the refrigerator for up to 2 days. Just make sure to stack them with parchment paper in between to prevent sticking.
What can I substitute for Chantilly cream?
If you don't have heavy cream, you can substitute with a combination of mascarpone cheese and whipped cream for a slightly thicker texture.
How do I keep the layers from sliding apart?
Be sure to allow the cake to chill for at least 2 hours. This helps the layers set and hold together more firmly when sliced.
Can I use frozen berries?
While fresh berries are preferred for their texture, you can use frozen berries. Just be sure to thaw and drain them well to avoid excess moisture on top of the cake.
Conclusion
This Chantilly crepe cake is the perfect dessert for impressing guests or indulging in a special treat. The combination of light, airy crepes and fluffy Chantilly cream, topped with fresh berries, is simply irresistible. Whether for a celebration or a quiet afternoon, this elegant cake is sure to bring joy to every occasion.
Recipe:
Chantilly Crepe Cake
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
Indulge in the delicate layers of this Chantilly Crepe Cake, featuring thin crepes and fluffy Chantilly cream, topped with fresh berries. Perfect for any celebration or sweet craving, this elegant dessert is as delicious as it is beautiful.
Ingredients
For the Crepes:
2 cups all-purpose flour
4 large eggs
2 ½ cups whole milk
½ cup water
¼ cup unsalted butter, melted
¼ cup granulated sugar
½ teaspoon vanilla extract
Pinch of salt
For the Chantilly Cream:
2 cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla
For Assembly:
Fresh berries (e.g., strawberries, raspberries, blueberries)
Powdered sugar for dusting
Instructions
- Prepare the Crepe Batter: In a bowl, whisk together flour, sugar, and salt. In a separate bowl, beat the eggs and add milk, water, butter, and vanilla. Mix well. Gradually combine the wet and dry ingredients until smooth. Refrigerate for at least 30 minutes.
- Cook the Crepes: Heat a non-stick skillet over medium heat. Lightly grease with butter or oil. Pour ¼ cup batter into the pan, swirling to cover the bottom. Cook for 1-2 minutes, flip, and cook for 30 seconds. Repeat with remaining batter, stacking the crepes.
- Prepare the Chantilly Cream: In a chilled bowl, whip the cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble the Cake: Place a crepe on a platter, spread with Chantilly cream. Continue layering with crepes and cream. Finish with a layer of cream on top.
- Decorate: Top with fresh berries and a dusting of powdered sugar.
- Chill: Refrigerate for at least 2 hours before slicing and serving.
Notes
For a twist, try adding cocoa powder to the Chantilly cream or a touch of citrus zest to the crepe batter.
Refrigerating the cake helps the layers set for better presentation.
Store leftovers in the fridge for 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Stovetop, No-bake
- Cuisine: French
Nutrition
- Serving Size: 10 servings
- Calories: Approximately 350 kcal per serving
